Description

Model #RK9cFK

RELENTLESS KNIVES 9″ Curved Fillet Knife

Designed for bigger fish like large Mahi and other more significant fish. Allows for a single cut to slab out the side of a fish.

Perpetual Edge Technology
For centuries, knife makers have tried to solve the problem of “edge dulling” by focusing on improving the rate of wear by making the blade as hard as possible so it wears more slowly and stays sharp as long as possible. The problem with this approach is that the blade edge will become dull, and the harder the blade, the harder it is to sharpen, and the more brittle the edge.

“NeverRust” Titanium Blade
Relentless™ Knives feature a 100% aerospace-grade titanium blade. Titanium is extremely lightweight, which means less wrist fatigue while filleting, and extraordinarily strong. But, most importantly, titanium is extremely resistant to corrosion and degradation. In other words, a Relentless™ Knife will never rust. This is an ideal attribute for a fillet knife, especially for the saltwater angler.

“SlickCut” Anti-Friction Treatment
One side of every Relentless™ Fillet Knife is treated with SlickCut, an anti-friction boron nitride compound that enhances the lubricity of the cutting edge to reduce friction and improve cutting performance.

“True Grit” Glass-Reinforced Handle
Invariably, the first thing people notice on a Relentless™ Fillet Knife is the extreme grippiness of the True Grit handle. The handle is made of a glass-reinforced ABS but covered with the same gritty material used to create the non-slip surface found adjacent to swimming pools. This ensures you won’t lose your grip while filleting, even if you have wet or slimy hands. The black True Grit surface is also “faceted,” meaning it scatters light in every direction, which means it is non-reflective and will never get hot, even if left in the hot sun.

“MeatCutter” Micro-Serrated Cutting Edge
The carbide or diamond cutting edges on a Relentless™ Knife have micro-serrates, meaning it has tiny jagged, saw-like protrusions that function like thousands of micro-blades that further enhance the ability of the knife to cut soft, pliable things like fish, which otherwise squish (like a tomato).